The key is scaling back but... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. When I look at them and ponder the possibilities, I get this warm, fuzzy feeling which can only be described as bliss. I suppose I will also reach out to Mauviel and see what they have to say. Invite a friend to chime in on this discussion. Jocelyn Guest (whole animal butcher) teaches us how to perfectly spatchcock (or butterfly) the bird. Problem is (or is it? Besides cooking, I am a retired electrical engineer, physician, and researcher. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. I had many of the same questions as you when I first started to use a wok. by Caitlin M. 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If you want that bird to be the centerpiece at your Friendsgiving table, follow Erika Nakamura (whole animal butcher) as she teaches us this technique. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Why You Should Spatchcock Your Turkey & How to Do It, The Ultimate Guide to Perfect Mashed Potatoes. ), I have an electric glass top stove. Right now there is a set of 3 Mauviel carbon steel skillets on sale (til the 17th). Right now there is a set of 3 Mauviel carbon steel skillets on sale (til the 17th). I use plenty of cast iron and it works excellently, but it's much heavier that carbon steel. Seasoning a carbon steel pan is easy to do. When I look at them and ponder the possibilities, I get this warm, fuzzy feeling which can only be described as bliss. It's also more instructive than seasoning case iron. It takes just a single application of oil for a new pan to be slick enough for cooking… ALL RIGHTS RESERVED. Plus, the shape of the pan makes it ideal for sauteing. Pretty much. By the time I hear back from them via email, the sale will likely be over. Problem is (or is it? Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? But really, you can cook just about anything, except Made In cautions against long-cooking acidic and alkaline ingredients like wine and tomato sauce. Some have said it's perfect. Just like cast iron, carbon steel needs to be seasoned—this is the process that polymerizes fats heated in the pan and bonds them to the cooking surface, forming a coating that protects against rust and helps food release more easily. When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. Special thanks to, © 2020 CHOWHOUND, A RED VENTURES COMPANY. I have been cooking for over 58 years. The good news is that seasoning carbon steel is quick and easy. Unfortunately, on their website, it doesn't really mention which cooktops are NOT ideal for this type of pan. I've done whatever research I can on the internet and I get varying opinions on whether carbon steel performs well on a glass top (not induction). Steaks cook quickly on medium-high to high heats to get the best browned sear on the outside, while the inside stays pink and juicy. I figured I'd post here and see what the community has to say. You may unsubscribe at any time. ), I have an electric glass top stove. Special thanks to, The secret to a gorgeous evenly cooked turkey is trussing. Do cast iron rules apply to carbon steel? Once you’ve preheated the pan well, carbon steel will retain the heat, which is perfect for the sear you want on your steak. Others claim it's prone to warping so it won't sit flat. Fats are necessary for cooking, and soap is not necessary for cleaning. Hopefully someone even has some direct experience with this. That's because most cast iron comes pre-seasoned from the factory, making it difficult for the home cook to fully grasp what the seasoning even is.That's right, jet-black cast iron isn't black because of the metal, it's black because of the seasoning—underneath that dark exterior is grey iron.